Chocolate Espresso Fudge

1. 1

   Lightly coat a 9x13 inch pan with non stick cooking spray.

2. 2

   In large pan combine sugar, margarine, and evaporated milk.

3. 3

   Bring to a boil stirring constantly over medium heat until candy thermometer reaches 230-235*.

4. 4

   Remove from heat; add marshmallow creme and chocolate chips; blend until smooth.

5. 5

   Stir in vanilla.

6. 6

   In a small cup or bowl, mix Instant Espresso and hot water together until dissolved, and add to mixture.

7. 7

   Stir in ground coffee.

8. 8

   Pour into prepared pan, cool at room temperature.

9. 9

   Cut into bite size pieces,.

* Per serving · 4 servings · Values may vary.

No additional tips available.